Slow Cooking Chicken Stew

There are hearty beef stews, so why not chicken stew? I decided to make this for Sunday night supper, so I can also have leftovers in the beginning of the work week. This stew has many layers of hearty, homey flavors and healthy ingredients. Before settling in for the night, and before eating stew and inhaling an apple 'n raz cheese torte, we took a run on Mount Royal and climbed the torturous stairs a few times. Nothing tastes better than a warm stew after being out in the Autumn nippiness. Enjoy.

You'll need:

- 1 large package of boneless, skinless chicken thighs- cubed like stewing beef morcels.
- 2 large carrots, chopped.
- 1 celery stalk, chopped.

- 3 cloves garlic, minced.

- 1 diced onion.

- 2 medium sized potatoes, bite sized.

- 1 package sliced mushrooms.

- 1 can white beans.

- 1/2 a bag of fresh spinach.
- Dumplings (a few handfuls, like gnocci- optional)

Seasonings: flour, salt, pepper, dry rosemary, fresh oregano, dry basil, turmeric, cumin, chicken stock powder, 1 bay leaf- maybe 1 tsp of each and a little less turmeric.

Liquids: half cup white wine, 1-2 cups water (enough to cover chicken) and tomatoe paste.

1. Place chicken in your slow cooker, then coat with flour (this will thicken), and seasonings- combine well.
2. Add white wine and water, onion and garlic and tomatoe paste.
3. Cook on low for 6-7 hours (depending on your slow cooker).

4. With 3 hours remaining, add carrot, potatoes.

5. With 1-2 hours remaining, add mushrooms, celery.

6. With 30 minutes remaining add white beans and dumplings.

7. Wilt in the spinach at the very end, before serving.

Have a fresh baguette close by for the sauce.

Moolicious!